Description
This Creamy Roasted Garlic Butternut Squash Pasta is a comforting and flavorful dish combining tender roasted butternut squash and garlic with fresh herbs, creamy ricotta, and a blend of gouda and parmesan cheeses. The addition of crispy prosciutto adds a savory crunch, making this pasta a perfect meal for cozy dinners or special occasions.
Ingredients
Scale
Roasted Vegetables and Aromatics
- 1 tablespoon extra virgin olive oil
- 2 cups cubed butternut squash
- 6-10 cloves garlic
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh rosemary, divided
- Crushed red pepper flakes, a pinch
- Kosher salt, to taste
- Black pepper, to taste
Meats and Cheeses
- 8 slices prosciutto
- 1/2 cup ricotta cheese
- 1/2 cup shredded gouda cheese
- 1/3 cup grated parmesan cheese, plus extra for topping
Pasta and Sauce
- 1 pound long or short cut pasta
- 2 tablespoons salted butter
- 1 tablespoon fresh chopped sage
Instructions
- Preheat and Prepare Roasting: Preheat your oven to 400°F (200°C). On a baking sheet, toss together the olive oil, cubed butternut squash, whole garlic cloves, thyme leaves, 1 tablespoon of chopped rosemary, and pinch each of crushed red pepper flakes, kosher salt, and black pepper. Arrange the slices of prosciutto around the squash on the baking sheet.
- Roast the Vegetables and Prosciutto: Bake in the preheated oven for 20 minutes. Check the prosciutto for crispness and continue baking for an additional 10 to 15 minutes until the butternut squash is tender and garlic is roasted. The prosciutto should be crispy.
- Make the Butternut Squash Puree: Transfer the roasted butternut squash, garlic, and ricotta cheese to a food processor. Puree the mixture until smooth and creamy. Adjust seasoning with salt and black pepper to taste.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Just before draining, reserve 1 cup of the pasta cooking water, then drain the pasta.
- Prepare the Sauce in Skillet: In a large skillet over medium heat, melt together the butter, fresh sage, and the remaining 1 tablespoon of chopped rosemary. Cook until the butter begins to brown, releasing a nutty aroma. Add the butternut squash puree and 1/2 cup of the reserved pasta water, stirring to combine smoothly.
- Add Cheeses and Combine: Stir in the shredded gouda and grated parmesan cheeses until melted and the sauce is creamy. If needed, add a bit more reserved pasta water to thin the sauce to your desired consistency.
- Toss Pasta with Sauce: Add the drained pasta to the skillet with the sauce. Toss gently to coat all the noodles evenly in the creamy butternut squash sauce.
- Serve and Garnish: Divide the pasta onto plates, topping each serving with extra grated parmesan and the crispy roasted prosciutto slices. Twirl the pasta and enjoy this delicious, warming meal!
Notes
- For a vegetarian version, omit the prosciutto or replace with sautéed mushrooms.
- Use fresh herbs for the best flavor; dried herbs will alter the taste.
- Make sure to reserve pasta water as it helps adjust the sauce consistency perfectly.
- Garlic cloves can be adjusted based on your preference for garlic intensity.
- If you prefer a spicier kick, increase the crushed red pepper flakes slightly.
